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Mediterranean Casserole with stuffed zucchini, stuffed yellow squash and stuffed tomatoes
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Baked Stuffed Zucchini Squash

This Stuffed Zucchini Squash recipe is based on the Albanian recipe for Kunguj te Mbushur. This casserole is the perfect dish for meal planning and family dinners.
Course Main Course
Cuisine Mediterranean
Keyword Albanian Kunguj te Mbushur, Kunguj te mbushur, Mediterranean Stuffed zucchini, Stuffed tomatoes, Stuffed Yellow Squash, Stuffed Zucchini
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 450kcal
Author Sonila

Ingredients

  • 5 zucchini
  • 5 yellow squash
  • 2 beefsteak tomatoes
  • 1 big white onion
  • 1.25 lbs ground beef
  • 4 garlic cloves (medium size)
  • 1 bunch parsley
  • 2-3 soft tomatoes or 1 can tomato sauce 14 oz
  • 3 tbsps olive oil
  • 1.5 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.5 cups rice
  • 0.5 tsp paprika

Instructions

  • Saute chopped onion and minced garlic in olive oil until onion becomes translucent.
    Saute Onion & Garlic in Olive Oil
  • Add ground beef, stir occasionally until beef is browned.
  • As you brown the beef (keep heat medium), set up an area right next to the stove so you can continue mixing occasionally. Start carving out the zucchinis and squash to empty them in the middle. Do the same to beef steak tomatoes. 
    Carved beefsteak tomato
  • Chop the internal part of the carved beefsteak tomatoes, zucchinis and squash and add them to the ground beef mix. 
    Adding chopped zucchini, squash, and tomatoes
  • Blend the rest of tomatoes in a small food processor. Add tomatoes to mix, cook for few minutes. If you don't have fresh, soft tomatoes for this step add 14 ozs of tomato sauce to stuffing (usually 1 can).
    Adding tomatoes to stuffing
  • Add parsley to the mix, stir well. Add also salt and pepper at this point. 
    Adding chopped parsley
  • Add half cup rice to the stuffing. Mix well and cook for about 10 minutes in low heat. Then turn off and let cool for a little bit.
    Adding rice to stuffing
  • Up to this point it took me about 35-40 minutes. 
  • Once stuffing is cooled enough, then start  stuffing zucchinis, squash and beefsteak tomatoes with it. Pour leftover stuffing around the spaces between vegetables. 
    Stuffed zucchini squash ready to bake
  • Add a cup of hot water on the stuffing pot, swirl it around to grab all the bits and pieces, then pour that in the casserole tray. Bake at 350 for about 1 hour. 

Video

Notes

  • If you are new to this way of cooking, I would suggest to carve the zucchinis, squash and tomatoes before you start preparing the stuffing so you can fully focus on that step. If you're an experienced cook, you can save some time by carving the vegetables as you prepare the stuffing - multitasking:).
  • Calories are estimated but they can vary on the vegetables sizes. 

Nutrition

Calories: 450kcal